Tuesday, August 2, 2011

There's an App for That...

In fact there are two tonight!  I've been enjoying the recipes from the Taste of Home 2011 Summer Appetizers and Best of Summer 2011 with Sandra Lee magazines.

First up is Tangy Black Bean Salsa - this has many fresh ingredients and a light dressing.  Very refreshing and yummy!

Tangy Black Bean Salsa















John loved this next one - a vegetable bruschetta. He gave it 4.5 stars!

Grilled Veggie and Goat Cheese Bruschetta

The layers to this are toasted baguettes slices, topped with crumbled goat cheese, roasted red pepper slices, grilled zucchini and yellow squash and topped with thinly sliced baby spinach leaves.





 I love summer and the fun things you can make!

Tangy Black Bean Salsa Serves: a crowd Calories: 1/3 cup 63 calories Prep Time to Table: 20 prep plus chilling time
Recipe : Taste of Home Summer Appetizers 2011

Ingredients:
-1 can 15 oz. black beans drained and rinsed
-1 large tomato seeded and chopped
-1 med. Cucumber seeded and chopped
-1/4 cup minced red onion
-1 yellow pepper chopped
-6 radishes chopped
-1 jalapeno seeded and minced
 -2 tbl minced fresh parsley
-3 tbls red wine vinegar
-3 tbls olive oil
-1/2 tsp salt
-1/2 tsp garlic powder
-1/2 tsp ground cumin
-1/4 tsp pepper

Preparation: 1. In large bowl combine first 7 ingredients. Whisk next 7 ingredients and pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour. Notes: serve with baked tortilla scoops

Grilled Veggie and Goat Cheese Bruschetta Serves: 6 Calories: NA Prep Time to Table: 25 minutes
Recipe : Sandra Lee Best of Summer 2011

Ingredients:
 -1 yellow squash thinly sliced
-1 zucchini thinly sliced
-3 tbls olive oil
-1 tsp salt
-1 tsp pepper
-1 baguette cut into 16 slices
- 4 oz. goat cheese log crumbled
-8 oz. sliced red roasted peppers
 -garnish thinly sliced baby spinach leaves

Preparation:
1. Turn on grill. Combine squash and zucchini with 1 tbl olive oil and S&P. Cook on grill (use grate pan) for about 4-5 minutes turning over and cook until soft but not mushy
2. Turn on oven to 350 – brush baguettes with oil and bake for about 3 minutes on each side until toasted
3. Top bread slices evenly with goat cheese, red pepper strips, grilled squash and zucchini and top with sliced spinach

Notes:

1 comment:

  1. I give the vegetable bruschetta a 5+ and the salsa a 4+ !!

    I think I should buy the recipe book ... but then I think I'll just let you do the taste testing and tell me the best recipes :)

    You are the best cook I know! Keep it up girl!

    ReplyDelete

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